John Myers
Contents
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Ingredients
For the marinade:
- 2 Eggs, size M
- 3 tbsp Shrimp, dried
- 4 tbsp Sunflower oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Soy sauce, light
- 1 tbsp "Shandong" red pepper paste
- 1 tbsp Tapioca flour
- 1 tbsp Rice wine
- 1 Egg Whites
For the rice:
- 70 g Basmati rice
- 125 g Coconut water
- 4 g Mushroom bouillon, grainy
- 1 pinch Pepper, black, fresh from the mill
- 1 tsp Lime juice, fresh
- 1 tbsp Sunflower oil
For the vegetables:
- 150 g Snake beans, fresh, alternatively princess beans
- 1 Hot peppers, red, long, mild
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 medium sized Tomato
- 60 g Pineapple, in pieces, fresh or canned
For the sauce:
- 1 tbsp Red pepper paste "Shandong"
- 1 tbsp Oyster sauce, (Saus Tiram)
- 6 tbsp Pineapple juice
- 2 Pinches Salt or vegetable stock
To garnish:
- 2 Kaffir lime leaves, fresh or frozen
- Pepperoni threads, (see preparation)
- Pineapple, cut into pieces
- Leaves
Instructions
Marinate beef fillet:
- Cut the fillet of beef into 1 x 4 cm pieces. Mix the first 3 ingredients for the marinade and use them to marinate the fillet for 1 hour at room temperature.
In the meantime:
- Boil the water for the rice, dissolve the mushroom bouillon in it, add the rice, mix well and simmer with the lid on, over reduced heat, for 12 minutes. Remove from heat, do not open the lid and let the rice mature for 20 minutes. Beat an egg, separate the yolks and whites. Have the egg whites ready for the marinade. Beat the 2nd egg and add all of it to the egg yolk, whisk until homogeneous with a pinch of salt, pepper and the lime juice. Fry the scrambled eggs with 1 tablespoon of sunflower oil, allow to cool and cut larger pieces into small pieces. Mix with the ripened rice.
- Work the shrimp into coarse flour with a cutter. Mix the ingredients for the sauce homogeneously. Wash the kaffir lime leaves, roll up from the tip of the leaf to the stem and cut the roll crosswise into thin slices (threads).
- Wash the snake beans and cut across into 4 cm pieces. Blanch in lightly salted water for 2 minutes and rinse in cold water. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads from the top to the middle. Use these for garnishing. Halve the rest lengthways and cut across into pieces approx. 5 mm wide.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the white-green stems and remove the grains. Halve the quarters across. Strain the pineapple, let it drain well, weigh the part for the vegetables and place them separately with the part to garnish.
The marinade: The marinade:
- For the marinade, dissolve the tapioca flour in the rice wine and whisk with the egg white. Mix the mixture into the meat. Garnish the serving plate with the leaves and place the flower rice with it.
Stir-frying:
- Heat 2 tablespoons of sunflower oil in a wok, toss and fry the pieces of meat until they have changed color. Lift out with a slotted spoon and set aside. Add 1 tbsp of the sunflower oil and let it get hot. Add the onions, garlic cloves and the peppers and stir-fry for 1 minute. Add the shrimp flour and roast for 1 minute. Then add the tomato, the pineapple pieces and the beans and stir-fry again for 1 minute.
Serve and enjoy:
- Deglaze with the sauce and simmer for 1 minute over reduced heat. Mix in the meat, distribute immediately on the serving plates, finish garnishing, serve and enjoy.
Attachment:
- Red pepper paste "Shandong" see: Red pepper paste "Shandong"
